Looks good. I love sausage n’ kraut like that. Slavyanka uses apples in her kraut, too.
The Wagyu is actually local, about 5 miles from my office. Japanese guy’s father started the farm 30 years ago. Took them 2 years to import the stock through the US. For some reason they couldn’t bring it straight into Canada.
My buddy picked up some Wagyu strip loins a while back and he got this shank for $5/lb. He asked me if I wanted to try something with it and the first thing that came to mind was beef barley soup. He loves beef barley and said that this was the best he’s ever had. He even had seconds, which is something I never see him do.
